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June 07, 2012

Roasted Balsamic Strawberry Buttermilk Cake

Recently, I have wanted to put buttermilk in everything but have been limited by availability. Well fear not, dear readers, because I have finally found a source in my neighborhood! Expect many more posts including buttermilk in the near future, on the heels of my pinterest-popular Nutella Buttermilk Bars. Today, I'm using the buttermilk in a too-easy-it's-crazy buttermilk cake from Gourmet.

Instead of fresh berries, I used my roasted balsamic strawberries. Buttermilk is notoriously tangy so I thought that it would pair well with the tangy-sweet roasted berries. Light and fluffy cake with a little crunch from extra sugar sprinkled on top, it is the perfect pick-me-up bite at the end of the day.

First, preheat the oven to 400 F and butter and flour a 9 inch cake pan. Start by whisking together the dry ingredients: flour, baking powder, baking soda, and salt. Cream the butter with 2/3 cups of sugar for about 2 minutes, until lighter in color.

Next, add the vanilla and egg yolk until combined. To finish the batter, add 1/3 of the dry ingredients, 1/4 cup of buttermilk, 1/3 of the dry ingredients, 1/4 cup of buttermilk, and the final 1/3 of the dry ingredients. To mix, I just used a spatula instead of my electric mixer to ensure a light batter.

I poured the finished batter into the greased pan and topped with the cup of roasted strawberries. Finally, 1 tablespoon of sugar was sprinkled over the top to create a lovely crisp top.

Bake for 30 minutes at 400 F. Let cool for 10 minutes in the pan. Serve and enjoy!

Strawberries and balsamic, hm, have used it in a salad. Now, how might it taste in a cake! Would be nice to find out.As to buttermilk, there are for sure many ways apart from just drinking it, It does well also for pancakes, and of course baking.